Yogurt Homogenizer Maker
LDTD makes yogurt homogenizers for yogurt processing enterprises with different flow needs.
- You can select between multiple flows.
- You can opt for different materials.
- We have full processing capacity.
- Durable components are available.
Yogurt Homogenization
Yogurt homogenizer is an important part of yogurt processing. The quality of homogenization directly determines the quality of yogurt.
Homogenization before sterilization can promote the homogeneity of the components in the milk, improve the viscosity and stability of yogurt, make the fat balls in the milk broken and smaller, combine with the casein membrane, improve the density of fat balls, reduce the tendency of fat ball aggregation so that it is evenly suspended in the liquid.
Types Of Yogurt Homogenizer
LDTD Yogurt Homogenizer Benifits
Most of the parts in the yogurt homogenizer are produced by us, and we are able to control the production costs very well.
Every yogurt homogenizer is subjected to rigorous internal control standards, including quality control.
LDTD provides after-sales service. If you encounter any problems during the use of the yogurt homogenizer, contact us.
In addition to laboratory homogenizer and industrial homogenizer options, LDTD can also offer high-flow production capabilities.
What Turns Milk Into Yogurt?
In order to make yogurt, these bacteria ferment milk, converting lactose sugars into lactic acid through fermentation. During fermentation, lactic acid makes milk thicken and taste tart.
The fermentation temperature is generally 42 to 43 degrees, which is the compromise value of the most suitable growth temperature for Streptococcus thermophilus and Lactobacillus bulgaricus.
The Function Of The Yogurt Homogenizer
When producing yogurt, a yogurt homogenizer is required, because it can bring some benefits as below:
Yogurt homogenizers can reduce the size of fat globules in the yogurt and prevent fat from rising.
Yogurt homogenizers can increase the viscosity of yogurt. As the fat globules increase, casein attaches to the surface of the fat, resulting in an increase in the total volume of suspension.
LDTD-Specialized Yogurt Homogenizer Fabrication Factory In China
LDTD offers yogurt homogenizer fabrication in China. We have the capability to provide bending, welding, grinding, boring, drilling, assembly, and many more fabrication processes. Our skilled technicians can use all kinds of equipment to grind, drill, and machine parts for yogurt homogenizer.
If you require a yogurt homogenizer, select LDTD as your manufacturer.
Why To Select LDTD Yogurt Homogenizer?
LDTD is also equipped with state-of-the-art equipment. We can very easily bend sheet metal with its razor-sharp angles. We can also process the plane of the pump body. We can machine the outer surface of the cylinder through a CNC lathe.
We implement a strict quality management system. Each part is inspected after machining. Each machine is commissioned before shipment. The appearance, cleanliness are checked before packing.
The Production Process Of Yogurt
Step 1. Prepare the raw materials. ( This step involves milk purification and standardization).
Step 2. Add sucrose.
Step 3. Preheat.
Step 4. Yogurt homogenization.
Step 5. Sterilization and cooling.
Step 6. Inoculation
Step 7. Filling
Step 8. Ferment
Step 9. Cooling
Step 10. Refrigerate
In the production of stirred yogurt, the raw milk is accepted until the inoculation is basically the same as that of the set yogurt.
The biggest difference between the two is that the set yogurt is first filled and then fermented, while the stirred yogurt is first fermented in large tanks and then filled.
Step 7. Fermentation
Fermentation is the production of stirred yogurt that is usually carried out in specialized fermentation tanks. The fermentation tank with an insulation device should be equipped with a thermometer and a PH meter.
Step 8. Cooling
The yogurt in the pot is cooled and stirred after fermentation is terminated.
Step 9. Filling
Various Models For Your Option
- Yogurt Homogenizer Datasheet
- Yogurt Homogenizer Details
|
Model |
Rated flow（l/h） | Max Pressure（Mpa) | Work Range（MPa） | Weight (kg) | Size (cm) |
Power (Kw) |
| GJB30-25 | 30 | 25 | 0-20 | 220 | 80x60x90 | 0.75 |
| GJB50-25 | 50 | 25 | 0-20 | 230 | 80x60x90 | 1.1 |
| GJB100-25 | 100 | 25 | 0-20 | 260 | 80x60x90 | 1.5 |
| GJB300-25 | 300 | 25 | 0-20 | 520 | 100X65X110 | 3 |
| GJB500-25 | 500 | 25 | 0-20 | 520 | 100X65X110 | 5.5 |
| GJB1000-25 | 1000 | 25 | 0-20 | 540 | 100X65X110 | 7.5 |
| GJB1500-25 | 1500 | 25 | 0-20 | 560 | 100X65X110 | 11 |
| GJB1000-30 | 1000 | 30 | 0-24 | 560 | 100X65X110 | 11 |
| GJB2000-25 | 2000 | 25 | 0-20 | 1150 | 118×95×140 | 15 |
| GJB2500-25 | 2500 | 25 | 0-20 | 1250 | 118x95x140 | 18.5/22 |
| GJB3000-25 | 3000 | 25 | 0-20 | 1350 | 118x95x140 | 22/30 |
| GJB4000-25 | 4000 | 25 | 0-20 | 1400 | 124x104x140 | 37 |
| GJB5000-25 | 5000 | 25 | 0-20 | 1700 | 140x110x150 | 37/45 |
| GJB6000-25 | 6000 | 25 | 0-20 | 1700 | 140x110x150 | 55 |
| GJB2000-30 | 2000 | 30 | 0-24 | 1350 | 118x95x140 | 22 |
| GJB3000-30 | 3000 | 30 | 0-24 | 1350 | 124x104x140 | 30 |
| GJB5000-30 | 5000 | 30 | 0-24 | 1700 | 140x110x150 | 55 |
| GJB7000-25 | 7000 | 25 | 0-20 | 2700 | 155x123x165 | 65 |
| GJB8000-25 | 8000 | 25 | 0-20 | 2800 | 155x123x165 | 65 |
| GJB10000-25 | 10000 | 25 | 0-20 | 3000 | 158x130x165 | 75 |
| GJB15000-25 | 15000 | 25 | 0-20 | 4000 | 185x145x160 | 110 |
Related Products
Factors affecting the quality of yogurt
Yogurt is a dairy product with high nutritional value and special flavor, because of its unique flavor and health effects, and rapid development, the product protein is easy to digest, especially the calcium in it is easy to be absorbed, is suitable for children and patients food.
What determines the acceptability of consumers is the quality of yogurt. A cup of good yogurt should have a full lactic acid aroma, a full, soft, and smooth taste, a sour and sweet taste, and a natural frankincense aftertaste.
1. Influence of raw milk quality
1) Effect of protein on the quality of yogurt
In the process of making yogurt, protein is the main component modified, so it is particularly important to improve the protein content in yogurt. Generally, the protein content can be increased by ultrafiltration, concentration, or adding concentrated whey protein powder and casein.
2) Effect of fat on the quality of yogurt
The difference in fat content in raw materials will also affect the quality of yogurt. The fat content in yogurt is 0-10%, and the common index is 0.5%-3.5%. Many studies have pointed out that increasing the mass fraction of fat in raw milk can increase the hardness of yogurt. The hardness of frozen yogurt made from whole milk is 23% higher than that made from skimmed milk.
3) Effect of antibiotics on the quality of yogurt
Antibiotic residues in raw milk will also seriously reduce the quality of yogurt. The residues of antibiotics mainly fall into six categories: tetracyclines β- Lactams, amino sugars, macrolides, quinolones, and Chloramphenicol.
At the beginning of yogurt fermentation, because the bacteria in the starter are inhibited by antibiotics, the bacteria can not quickly adapt to the environment and make the acidity rise normally, which affects the acidity of yogurt and makes yogurt unable to ferment and solidify well.
2. Effect of processing conditions on the quality of yogurt
1) The influence of the yogurt homogenizer on yogurt quality
Homogenization of yogurt homogenizer is a critical step in the production process. When homogenized before sterilization, milk ingredients are more uniform, yogurt has better viscosity, fat balls in milk are broken and reduced, milk fat balls are combined with casein white films, fat balls are denser and less likely to aggregate, and fat balls are more evenly dispersed in a liquid.
The general homogenization method is that the pressure is 10-20Mpa and the temperature is 55~65 ℃.
2) Effect of sterilization conditions on the quality of yogurt
Sterilization is the main process in yogurt processing. The number of microorganisms in raw milk after sterilization should be reduced to within the national standard. In China, yogurt is generally sterilized at 90-95 ℃ for 5min. Under this condition, it can not only kill the most harmful microorganisms in milk but also play a positive role in improving the quality of yogurt.
At present, the domestic research on the technological parameters of yogurt mostly focuses on the influence of different heating sterilization conditions on the sterilization effect, but the research on the connection between sterilization heat treatment and yogurt quality is rarely reported. According to foreign literature and relevant studies, yogurt was prepared under different raw milk sterilization conditions (95 ℃, 256s; 110 ℃, 180s; 130 ℃, 80s), and stored at 4 ℃ for 15 days, and the pH value gradually decreased.
3. Effects of fermentation conditions on the quality of yogurt
1) Effect of strain on the quality of yogurt
The traditional strains of fermented yogurt are composed of Lactobacillus bulgaricus and Streptococcus thermophilus. Yogurt can be fermented by directly adding concentrated strains or direct starters. During the process of fermentation and gel formation, fermentation bacteria can produce extracellular polysaccharides (EPS) and affect the quality of yogurt
2) Effect of strain proportion on yogurt quality
The relationship between Lactobacillus bulgaricus and Streptococcus thermophilus in traditional starter in milk fermentation is mainly symbiosis and antagonism. The change in the proportion of coccobacter in yogurt fermentation directly affects the quality of yogurt. In production, the commonly used inoculation ratio is 1:1 (or 1.5:1) for Coccobacteria.
3) Effect of fermentation temperature on the quality of yogurt
The fermentation temperature of yogurt will affect the overall quality of yogurt. It was found that when the fermentation temperature was 38-45 ℃, the acid production rate was proportional to the temperature. The higher the fermentation temperature was, the faster the acid production rate was. However, the taste of yogurt became worse with the increase in fermentation temperature.
This is mainly because when the fermentation temperature is high, the growth rate of Lactobacillus is slightly higher than that of coccus, the acidity of yogurt increases rapidly, and the fermentation time is shortened, which is conducive to the improvement of the acidity of yogurt but not conducive to the formation of flavor substances. Therefore, the suitable fermentation temperature is 42-43 ℃.
4. Effect of additives on the quality of yogurt
Adding an appropriate amount of food additives to yogurt can improve the taste, flavor, and texture of yogurt, and extend the shelf life.
The results showed that:
1) the addition of carrot juice, soybean juice, tomato juice, and corn juice to raw milk could promote the rapid acid production of yogurt and could improve the number of viable bacteria and quality of yogurt during cold storage, among which the addition of carrot juice was the best.
2) Adding gelatin, modified starch, and PGA to raw milk can effectively improve the quality of yogurt, make yogurt taste better, and have less whey precipitation.
5. Effects of cooling and storage on the quality of yogurt
The purpose of cooling is to reduce the temperature of frozen yogurt to below 10 ℃ as soon as possible. Cooling is divided into one-step cooling method and two-step cooling method. In actual production, the two-step cooling method is generally adopted, which is to reduce the fermentation temperature from 42 ℃ to 15-20 ℃, mix spices or fruit materials, fill them, and then cool them in the cold storage to below 10 ℃.
The yogurt prepared by this method has a high viscosity and good quality. However, if the temperature does not fall below 20 ℃ in time, it will cause serious acidification of yogurt. Therefore, the temperature should be cooled to below 20 ℃ in time.
During the storage period, the quality of yogurt will be improved, and the viscosity and hardness of yogurt will be improved, but the stability of stirred yogurt is not as good as that of solidified yogurt. Yogurt can be stored in two ways: cold storage (4 ℃) and freezing (18 ℃).
With the improvement of people’s living standards, people’s consumption demand has also changed greatly, and the requirements for the quality of dairy products have exceeded any previous period. Because the quality of yogurt is affected by many factors, we should reasonably select and control raw milk, processing and fermentation conditions, food additives, and other factors according to the variety of fermented yogurt, so as to produce high-quality yogurt.
When you need to homogenize your yogurt, you can send an inquiry to find out about our yogurt homogenizers, both in terms of technical parameters and price.